Easiest Way to Make Delicious Vegetarian Chili Con Carne Vegetable Chili and Rice

Vegetarian Chili Con Carne Vegetable Chili and Rice. This meatless (aka vegan) chili proves that you can still enjoy your favourite meals, but in a new, animal friendly way. The lentils and beans ensure the chili is hearty and filling, while the peppers, onion and corn give it that real chili con carne feel. With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes › Chili Con Carne.

This chili was exactly what I was looking for. The flavors and combination of vegetables and. This simple vegetarian chili recipe tastes incredible! You can cook Vegetarian Chili Con Carne Vegetable Chili and Rice using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian Chili Con Carne Vegetable Chili and Rice

1. Prepare 1 piece of Koya tofu.
2. It’s 1 of packet Red kidney beans (dry pack).
3. It’s 1 of Canned tomatoes.
4. You need 1 of ◇Onion.
5. You need 1 small of ◇Carrot.
6. You need 1 of ◇Green pepper.
7. It’s 70 grams of ◇Lotus root.
8. It’s 1 of to 2 tablespoons Olive oil.
9. Prepare 1 of ★Soup stock cube.
10. Prepare 2 tbsp of ★Ketchup.
11. It’s 1 tbsp of ★Japanese worcestershire-style sauce.
12. You need 2 tbsp of ★Chili powder.
13. You need 1 dash of of each ★Salt and pepper.
14. It’s 4 of servings Cooked brown rice (white rice).

It's easy to make with basic pantry ingredients, vegetables and spices. Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips. Chili con carne, meaning 'chili with meat', is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans.

Vegetarian Chili Con Carne Vegetable Chili and Rice instructions

1. Soak the koya tofu in lukewarm water to rehydrate (about 3 minutes)..
2. Mince the rehydrated tofu in a food processor. (If you don't have a food processor, mince with a knife)..
3. Mince the ◇ vegetables in a food processor. If you use lotus root, add to the food processor at the end to roughly chop it. It's tasty when it has a crunchy texture..
4. Heat the olive oil in a pan and stir-fry the ◇ ingredients. When they are wilted, add the freeze-dried tofu from Step 2, and mix lightly..
5. Add the canned tomatoes, red kidney beans and ★ seasonings and mix. Simmer for about 15 minutes, and it's done..
6. Pour it over warm brown rice and serve. It's also delicious with some cheese to taste..
7. It's also good if you wrap it up with a tortilla. I made the tortillas using a recipe by user "Setsubun Hijiki"..

Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas. Chili without the mess thanks to Bounty, The Quicker Picker Upper. This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.